Work History

Work History
Feb 2003 - Aug 2008

Assistant Outlet Manager

Grand Hyatt Dubai

Grand Hyatt Dubai-A city conference hotel with world-class facilities-Offers 674 rooms & 186 apartments, 4350 sqm. Of conference & meeting space [Middle East largest Conference Hotel] and choice of 20 food & beverage outlets with variety of dining options.
www.dubai.grand.hyatt.com
To assist in effective payroll control through a flexible work force, maximizing the utilization of part time employees and closely cooperating with other Food & Beverage outlets.

To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
To assist the Outlet Manager in efficiently managing the outlet according to the established  concept statement providing a courteous, professional, efficient and flexible service at alltimes, following Grand Hyatt Dubai Standards of Performance.
To assign responsibilities to subordinates implementing Multi Tasking principle and to check their performance periodically.
To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and upsell alternatives.
To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
To assist in the formulation of the Annual Marketing Plan to establish a list of marketing
activities in line with the compilation of the Annual Business Plan
To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health and Safety.

2008

Sr. Assistant Restaurant Manager

 Saffron Atlantis

Atlantis, The Palm is a 1,539 room, ocean-themed destination resort located at the centre of the crescent
of the man-made Palm Jumeirah in Dubai with world-class facilities-Offers 5600 sqm. Of conference &
meeting space and choice of 17 food & beverage outlets with variety of dining options.
www.atlantisthepalm.com
http://www.atlantisthepalm.com/restaurants/barsandrestaurants/saffron.aspx
Saffron -Winner of Ahlan People Choice Awards -2014 Best Brunch in Dubai
Saffron -Winner of WHAT’S ON Awards -2012 favorite Brunch in Dubai
Saffron- Highly Commendable Restaurant Team Award – Caterer Awards-2013
Handling day-to-day operations as an acting restaurant manager. Administrating all
operational, administrative, human resource and marketing issues in the restaurant.
Responsible for making the monthly profit and loss account explanations, budgeting, developing
the business plan annually.
Launching new menus annually in coordination with the Executive chef and the food and
beverage executive committee.
To participate in the formulation of the Annual Operating Budget in determining outlet
projected revenues and expenses, operating equipment and FF&E requirements in line with
the compilation of the Annual Business Plan.
Formulating monthly training and development plan for the staff members.
Responsible for interdepartmental coordination.
Responsible for increasing revenue and meeting budget.
Responsible for beverage cost control and beverage shrinkage.

Sep 2001 - Feb 2003

Catering Assistant [Senior F&B Supervisor]

Taj Residency Cohin, India

Taj Residency- A Five star Deluxe Business Hotel by Taj Group of Hotels- Located at picturesque Marine drive in the harbor City of Cochin with stunning view of Back waters and Sea. Provides 120 rooms, Choice of 5 Restaurants and bars and a large banqueting space.
http://www.thegatewayhotels.com/marine-drive-ernakulam/overview.html
To supervise the assigned station / section, serve Food & Beverage to guests, ensure a
courteous, professional, efficient and flexible service consistent with Taj group of Hotels
standards.
To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
To monitor operating supplies and reduce spoilage and wastage.
To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
To maintain a high standard of personal appearance and hygiene at all times.
To maintain a good rapport and working relationship with staff in the outlet and all other departments.
To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager

Jan 2001 - Aug 2001

Captain

Athena-The Champagne & cigar lounge restaurant Mumbai,

Athena-The fine dining & Wining Restaurant, An Unique concept by Chateau Indage -Largest wine producers in Asia- Offers New world cuisine and large choice of wines from 90 countries around the world.
To provide a courteous, professional, efficient and flexible service at all times
To handle guest enquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure follow up with guests.
To fully support the Departmental Trainers function in the Department assigned.
To undertake any reasonable tasks and secondary duties as assigned by the Assistant Manager.
To perform opening and closing procedures established for the Place of Work as assigned.

Education

Education

Secondary School Certificate

St Sebastian High School Vazhithala under Kerala Education Board

Pre Graduation

Newman College Thodupuzha, under Mahatma Gandhi UniversityKerala
Jun 1997 - Jun 2000

Diploma in Hospitality Management

U.S. Diploma in Hospitality Management from American Hotel and Lodging Association U S A.
Jun 1997 - May 2000

International Diploma in Hotel Management

Three-year International diploma in hotel management from Oriental School of Hotel Management,
Wayanad, Kerala under All India Council for Technical Education New Delhi, secured high first class with 76% of marks.

Skills

Skills

Hard work, Team spirit, Confident, Knowledge, Leadership, Training & Administration